The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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hening's picture
hening

Honey Bread

From 《美味面包巧手做》, written by 王传仁

translated by Hening

Ingredient Original Personal

bread flour 1000g   250g

salt             15g     3-4g

milk powder 20g     5g

liquid honey200g    50g

water          580g    185g

fresh yeast  30g      3g instant yeast

unsalted butter40g  10g

 

Actually I used 210g water this time. I didn't peek at the dough while the final fermentation because a blogger who practiced this recipe twice said it would take such a long time. As a result, it was a little overproof. Fortunately, it wasn't sour.

flashfingers's picture
flashfingers

Beginner Question...Kneading by hand vs KitchenAid

I made several Italian breads yesterday. All of them began the same way.... Then, you stirred ingrediants in bowl with wooden spoon. Then you used one hand to fold over dough towards center while spinning bowl with other hand. Then came the kneading time...20 minutes or so with 1-2 minute rests along the way.

IS THERE A STANDARD CONVERSION FOR MAKING THE MIX WITH A KITCHENAID MIXER? Does it take 10 minutes? 20 minutes?

I know at some point you get an eye for it or you can touch the dough and see that its right, but I need some general recommendations here. I've made pizza doughs with the kitchenaid and really had no idea when they were done mixing. HOW DO I KNOW WHEN ITS DONE?

HELP PLEASE

THANKS!

 

 

Jo_Jo_'s picture
Jo_Jo_

BBA 2011 English Muffins

Links to my fellow baker's in the Bread Baker's Apprentice Challenge, 2011!  Here are links to their versions of this bread.  They are all very talented baker's, who have gotten together to share their results from baking the Bread's in Peter Reinhart's book Bread Baker's Apprentice.
Our host Chris at A Ku Indeed!
I will post others as they finish theirs!

Today is the day for making my first English muffins.  I know that Andy will love these, in fact he has been waiting for these since Christmas.  Really I should have done them sooner, but there have been so many recipes to try and things to do that I just hadn't gotten to it.  Another storm rolled in last night giving us a ton of rain followed by a skiff of snow overnight, which means it's pretty chilly in the house today, so it's another perfect baking day! English muffins and crumpets always remind me of a time years ago when I was a young teen.  My mom took me to a small tea house and we sat and talked while we ate English muffins toasted with crab and jack cheese melted on top.   We each had a cup of fancy tea, and it was such a good day.  I remember feeling very grown up. That is a memory I will never forget, one of those times when you know that your mom loves you and wants to be with you. She asked for the recipe for those crab and cheese topped English muffins, and would make them occasionally throughout my teen years.  I can't remember if we had crumpets that day, but they also bring memories of growing up.  They always have butter and honey on them, and simply make my mouth water and my brain transports back to my childhood.  I think I will make them next....

From BBA English Muffins
Everything in it's place, so very organized.  Now if you know me well, you will realize that the bowl is sitting on another counter with everything except the buttermilk/kefir in it.  I started to put things away, when I realized I hadn't taken a picture of it so I hastily grabbed it all together in one spot and took a "pretty" picture so you would all think "She is so organized!".  I am the one that has to rerun the recipe in my head a dozen times to make sure that I didn't leave anything out. Here are the dry ingredients all added together.  I adjusted the recipe by using 50% fresh ground Winter White Wheat rather than all bread flour, replaced the sugar with honey, and used kefir in place of buttermilk.  I normally use the baker's percentages for the BBA recipes, but this time the recipe only made 6 English muffins which I figured we would eat pretty quickly.  I weighed everything according to the book, and used measuring spoons for the honey, salt and yeast.  I went ahead and put the entire 8 oz of kefir into the flour mix, figuring if it was to wet then I would simply add a little flour.  It was looking pretty sticky at this point, so I allowed it to autolyse for half an hour.  This seems to help a lot, especially when working with whole wheat flours. What starts out very sticky, ends up quite manageable after kneading it for 6 minutes after it's 30 minute nap. Here it is, with the bowl looking all clean on the sides.  I love when dough has this consistency, just makes it so easy to work with. Time to scoop it out of the bowl and form it into a boule.  I will let it rise for 90 minutes, possibly a little longer because it's cold in the kitchen today. It looks so small in the container I use to do the first rise.  Getting used to recipes that make a large amount of dough, which I usually reduce down to 2 lb so I don't get over run! Here it is after it's first rise, ready to be gently removed from it's jar and carefully made into small boule's. It just seems like such a small amount of dough to me! Wow, only a little over a pound of dough! I have these cool English muffin rings that I got for Christmas and have been wanting to try. I sprinkled semolina into the rings after I sprayed the parchment paper with oil. The rings have shortening on them, to keep them from sticking. Dough has risen for 90 minutes, ready to fry!!!! Things were looking pretty good at this point and I decided to fry three with rings off and three with rings on. I put the muffins into the pan, and then pulled the rings off these ones. They immediately started to spread slightly in the pan. I fried them for 6 minutes, and when I turned them over they were burnt on that side! Yuck, my pan was to hot even though it was set to the temp in the book. I then turned it down 50 degrees, and hoped for the best. I fried that side for 5 minutes. Here are the three I fried with the rings on, including when I flipped them over. At that point I took the rings off, and continued frying them. The pan was a much better temp, and I fried them for 8 minutes on each side. Here they are all ready to cool off and then to eat. They look pretty good! Crumb shot....
jombay's picture
jombay

Straight Dough AB&P Croissants

Hey guys,

I prepared and shaped a double test batch of the straight dough croissant formula last night, tossed them in the fridge overnight, then proofed and baked them at my baking & pastry arts skills class this morning.

I could have proofed them a bit longer but I had to get out of there as another class was getting ready to start. These were done all by hand. I guess I'll start trying the sheeter at work or school now.

Formula;

Croissant Dough from Suas' Advanced Bread and Pastry

Ingr.                          Bakers %    Test

Bread Flour                100.00         1lb 1 5/8 oz

Water                        38.00           6 3/4 oz

Milk                           23.00           4 oz

Sugar                        13.00           2 1/4 oz

Salt                           2.00             3/8 oz

Osmo. Instant Yeast   1.20             1/4 oz

Malt                          0.50             1/8 oz   *I didn't have any so I cut it out

Butter                       4.00             3/4 oz

Roll-in Butter             25.00           8 oz      **Butter for roll-in is a percentage of the total dough weight

Added everything to my KA and mixed for about 5 mins on 2nd speed. Bulk fermented for about 3 hours at RT, then rolled in butter in 3 single folds. Shaped, retarded for about 12 hours, then proofed for maybe 3 hours. Eggwashed and baked at 400f.

-Matt

 

 

sustainthebaker's picture
sustainthebaker

Freezing Dough

I need to know all about freezing doughs. I have only frozen pizza doughs and do not have experience freezing other loaves. In particular, I have a standard white bread dough recipe that I use for dinner rolls or sandwich loaves. My questions are:  what are the best ways to freeze dough? What point of the proofing stage is best to freeze dough? How long can it be frozen and still rise? Any precautions needed?

 

Ideas?

Thanks.

MadAboutB8's picture
MadAboutB8

Bear Claw and Fourth Time was a charm with Croissant Making

My mission to practice making croissants continues. Fourth-time was indeed a charm. I was quite happy with the result and felt that I was on the right track. There could be a number of factors contributing to better outcomes this week.

  • Different butter - I used Danish style cultured butter this week. The butter texture is different. It was much more pliable, softer and creamier, which, in my opinion, made it easier to laminate into the dough.
  • Practice make perfect - though I'm not anything near perfect, but practice does help tremendously. I started to get into the rhythm and know what I should do and don't.
  • Room temperature - the week before, room temp was sitting around 28C. This week it was a comfortable 20c range. It made all the different with laminating the dough, the butter stay solid without melting.
  • I rolled the dough more carefully and rested the laminated dough frequently during the rolling of each turn. I also rested the dough longer between each turn (1 hr this week against 20 minutes last week's).

As I like trying new recipes, I made half of the croissant dough into bear claw, a croissant pastry filled with frangipane and shape like a bear foot. The recipe comes from Bourke Street Bakery cookbook. It tastes lovely with nice almond flavour and moist interior.

I also had lots of croissant dough scrap from all the trimmings. Instead of throwing that in the bin (which I hate to do), I made them into a pesto croissant baguette. Though, the baguette wasn't as flaky as croissants (given that they were dough scrap bundled together), I was surprise that it was reasonably flaky and tasted rather nice.

 

For a more photo and recipes, you can find it here.

Sue

http://youcandoitathome.blogspot.com

 

 

 

 

Syd's picture
Syd

How do you stitch banneton cloth liner?

Does anyone have a pattern for cutting and stitching cloth to make a banneton liner?  I am at a complete loss how to do it.  How do I make a square piece of cloth round?  Do you need stitch some elastic into it so that it stays on the basket?  I am totally clueless, so any help will be appreciated.

Syd

dig512's picture
dig512

problems with retarded bread

I own a small Italian bakery. I recently installed a retarder. I am having problems with my bread and rolls. I mix my dough, rest it for 1 1/2 hours with a punch. I cut it, form it, stretch it then put it in the retarder with no proof. That night I take it out of the retarder, let it sit on the.floor for a few hours to rise, then in the oven it goes. The final product tastes very good, but does hardly get any oven spring. Also, the bread goes somewhat flat. Any suggestions?

dwfender's picture
dwfender

Weights of Breads

Just out of curiosity. Does anyone have a reference for average weights of portioned doughs that will yield a certain sized loaf etc. Basically I'm looking for some average numbers to produce a normal sandwich loaf, a Large Boule and some dinner rolls. 

metropical's picture
metropical

Almond biscotti

I finally stumbled on a recipe that gets the texture I want.

Now I want to work on the flavor a bit more.

The ones I get on Court Street in Brooklyn are hard to beat.

 

Ingredients:
1 1/2 cups whole almonds
2 1/4 cups unbleached all-purpose flour
1 tsp baking powder
3 eggs at room temperature
1 cup sugar
1/4 tsp lemon zest

 

Ingredients:
Toast almonds in oven at 350 for five minutes, then cool and coarsely chop.  

In a bowl, combine flour and baking soda.  

In a separate bowl, beat together eggs and sugar until the mixture forms a ribbon (you will be able to lift it out of the bowl a few inches with the beater). Gently stir in flour mixture until just incorporated and then gently fold in almonds.  

On a greased or parchment-lined baking sheet, form the dough into two 3-inch wide loaves.  Smooth with wet hands, then cook at 350 for 25 minutes.  Lower oven to 300, let loaves cool for 10 minutes, then cut them into 1/2-inch thick cookies.  

Bake cookies on each side for 10-12 minutes until beginning to brown.

 

I added a couple tsp cinnamon, but I think I'd use a bit more next time.

And I want to get a bit or orange flavor in there with either orange oil or Grand Marnier.  I tried 1 tsp orange oil and that wasn't enough

Any suggestions as to adjustments to do so?  I don't want to lose the texture so I want to be careful about liquid adjustments, IE: eggs.

 

In my first attempt I actually used 1/4c almond meal and 3/4 c of barley flour as partial substitutions. 

I also used 1/2 c spray malt sugar as substitution.  That might have been a bit much.  I'll go back to all white sugar or perhaps some dark brown.

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