The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dmsnyder's picture
dmsnyder

Leader's Polish Cottage Rye

Last bread for the day - Polish Cottage Rye from Leader's "Local Breads." This is another of my personal favorites. Today, I made it with a rye sour fed with whole rye rather than the white rye Leader calls for. I like it both ways.




David

dmsnyder's picture
dmsnyder

Norwich Sourdough

SusanFNP's "Norwich Sourdough" is her adaptation of Hamelman's Vermont Sourdough from his book, "Bread." The recipe can be found on Wildyeastblog.com, Susan's wonderful baking blog, under "My New Favorite Sourdough."


I followed Susan's recipe with the following differences: 1) I used Guisto's Baker's Choice and Guisto's whole rye flours, 2) I baked three 500 gms loaves and froze the remaining dough in two pieces for future pizzas, 3) I cold retarded the loaves overnight, and 4) I baked the boule at 440F, 20 degrees cooler than the bâtards, to see how I liked this bread with a lighter-colored crust.


We had a few slices of the just-cooled bread with a salad for lunch. It was delicious - moderately sour with a crunchy crust and chewy crumb.



Something for blister lovers: The crust of the boule



 


And for the crumb-obsessed:



 


David

Shiao-Ping's picture
Shiao-Ping

French sourdough breads in Japan? ... and "variety breads"?

The method of these two sourdough breads came from Bolangerie Comme Chinois' head chef, Nishikawa Takaaki, in Kobe, Japan.  His most recent cook, "Varie" (i.e., variety breads) is one of the most amazing books of modern French breads I have ever read.  For over many decades Japan has had dedicated chefs working and training in France; they then went back to Japan to not only spread the French bread culture but also to enrich their own.   The breads and pastry shops in Japan are simply wonderful.  In 2002 Japan won the triennial Coupe du Monde de la Boulangerie in Paris.  (The US team took gold in 2005 and France only reclaimed their home gold in 2008.  Incidentally, Taiwan's first-ever representation to this event in 2008 came second to hosts France.)  


As Taiwan was under Japanese occupation for 50 years which ended at the end of the Second World War, many of my parents' generation speak Japanese.  I grew up in Taiwan eating what I now know as "variety breads" from Japan, which in turn came from France but with a heavy Japanese influence.  The "variety breads" that I had as a young kid were, and still are today, a meal on its own.  They can be either savory or more desert like - anything is possible with these variety breads.     


All variety breads came from a basic dough piece with "variety" built on to it.  Before I tried anything fancy, I thought I'd start off plain.   I used Nishikawa Takaaki's Pain Paysanne recipe for both breads here, which has 15% whole wheat and 5% rye meal.  It employs a poolish as well as a very firm starter @ 49% hydration.  My basic dough weighed 1,250g at 65% hydration, 700g of which I used for the plain sourdough bread below, and the balance 550g for the "wave" loaf.  For the sourdough bread, it's bulk fermented for 50 minutes at 28 degree C (82F) with one stretch & fold at the 30 minutes mark, then shaped and proofed for 3 hours also at 28 degree C.  



plain sourdough bread using Nishikawa's Pain Paysanne recipe



My "wave" loaf below is a poor representation of Nishikawa Takaaki's version.  The basic dough is placed in freezer for 30 minutes to firm up, at which point a piece of flatten out butter (25% dough weight) is incorporated and folded several times - much like the way dough is prepared for croissant.  The dough is then divided into two pieces which are twisted and, at the same time, braided before being placed into a loaf tin to proof for 3 hours at 28 degree C (82.5F), then bake with steam.


 


sourdough "wave" loaf using Nishkawa's Pain Paysanne's recipe as the basic dough



Shiao-Ping

davidg618's picture
davidg618

First Classic Baguettes

Happy with my progress manipulating starters, and baking sourdough boules using D. DiMuzio's San Francisco Sourdough formula, beginning last night, and finishing this morning I let my starters rest, and tried, for the first time, to bake classic baguettes, i.e., baguettes initiated with a poolish. I was stimulated to do this by my mixed results--great flavor, ok crumb, disappointing proofing and ovenspring--baking sourdough baguettes.




For a first attempt I'm very satisfied with the results, especially the flavor. While I was setting up to photograph, I paused three times to have yet another piece with butter.


The formula, and guidance came from Ciril Hitz' Baking Artisan Bread", which I followed to the letter.


So I've got my baking focus, for the next couple of months centered on working with these two basic formula: DiMuzio's sourdough, and Hitz' classic baguette dough. Like the moldy, oldy directions to Carnegie Hall...practice, practice, practice.

txfarmer's picture
txfarmer

Jeffrey Hamelman's Flaxseed Rye Report

I posted a thread earlier asking about this recipe, tried again last night, waited patiently for 24 hours and just cut in tonight. The crumb is more open than my first try, I am sure it had something to do with the Sir Lancelot flour from KA I am using this time. Also used water rather than flour when I was handling the dough, which might contribute to the better crumb too. I baked 5 minutes less than last time, the crust feels less burnt. Paid extra attention during shaping to make sure there's no cracks on the surface, which I am certain is the cause for the blowout last time. Well, except that I made another mistake! I didn't flour the cloth well enough during proofing, so it got stuck to the dough a little, destroyed the smooth top. I still scored it, but the surface of the final bread is rather ugly, and I am sure the oven spring was affected. Oh well, lessons learned, next time. The frangrant and taste are fantastic though! Here are some photos:





SulaBlue's picture
SulaBlue

Artisan Bread in 5 Video - did this make anyone else cringe?

http://www.startribune.com/video/11967361.html


A video by the authors that just made me cringe!


I watched this video this morning and I just couldn't help but cringe!


Volume measurements.


Salt tossed right in on top of yeast.


Flour that was scooped out of the jar instead of at least being spooned into the cup.


Instructions that it doesn't matter what angle you hold your knife when scoring.


Comment to let your bread cool "a little" and not cut into it while it's "too" warm.


 


My, what a bread-snob I've become!

SylviaH's picture
SylviaH

Thin Crispy Crust on pizza

I love making pizza and it's done pretty often around my house..indoors and in the wfo.  So all these pizza's on TFL lately have really been giving me the craving!  I used the Neo-Neapolitan Pizza Dough recipe from PR American pie book.  I made dough with KAAP and KAB flours.  This is a recipe that makes a thin crisp crust with airy pockets in the crown.  Usually I make a thicker crust for use with heavier toppings like sausage or pepperoni and the extra cheeses and tomato that we like...but this time wanted the heavier toppings with the Thin and Crispy crust...It's a little sticky and a touch tricky to handle...as stated in the book..  Well, I've had enough practice now that it's become fun and consistant to make great tasteing pizza's.  Useing the KAAP flour makes the dough even a little more stickier...but with a little practice the dough can be shaped fast with only a little added flour on the peel!  Tonight I wanted a thin, crispy crust with extra's,...I used the AP flour dough balls out of my freezer.   I love the tomato sauce with the spices, herbs, garlic, several cheese blends, fresh garden basil, EVOO and sausage on this one pictured..the other 2 were devoured to fast to get photos.  I went pretty heavy on all the toppings and still got a great crust that stood up, crispy, crunchy and very tastey.  Also this dough was frozen and thawed.  Another plus for convenience!  One thing I do to assure the crust stays crispy is to always place it either on a paper sack..grocery bags are great...or saved cardboard.  I place the bag on top of a cutting board and slice...it then is served on paper plates...another plus for cleanup time..  If you put your pizza onto a pizza pan or a plate your going to get a soggy crust real fast.  The crust has a fantastic flavor!


Baked at 550F on 1 hour pre-heated stones indoor convection oven



Lot's of thick tomato sauce under the cheeses,  and carmelized on top of the bubbles!



Thin, Crispy, Crunchy enough to hold that piece of sausage and cheese on the tip without folding under...nice crispy, crunchy, bubble in the crown!



The dough was stretched out thin enough to see through and the crown left a little thicker..placed directly onto a lightly floured paddle after being shaped between my two palms and flipped back and forth over my wrists and gently stretched in my hands and topped and slid onto the stone and baked about 6 minutes.


Sylvia


 

bakermomof4's picture
bakermomof4

Winco Foods - the flours in the bulk section

I have been shopping at Winco in the bulk section and noticed that they carry -


Whole Wheat Flour and Whole Wheat Bread Flour among many other flours. This got me wondering what exactly the difference was because had not heard of a Whole Wheat Bread Flour. Last time I was there the guy working in that department told me that if I wanted to buy a full bag next time call 2 days before shopping and they will set aside for me. So today I called and talk to them and asked them about some of their flours and this is what he told me:


Whole Wheat Flour - ADM Milling - not sure what one it is from their list http://www.adm.com/en-US/products/Documents/ADM-Milling-Sheet.pdf


Whole Wheat Bread Flour  item #1748 - Bob's Red Mill Whole Wheat Flour


Whole Wheat Pastry Flour item #1731 - Bob's Red Mill Whole Wheat Pastry Flour


Bread Flour - ADM Milling Atlas Flour (which their website http://www.adm.com/en-US/products/Documents/ADM-Milling-Sheet.pdf says is First                    Clear Bakers Flour 14.5%


All Purpose Flour - ADM Milling, I believe it is the one they call ADM H&R 10.25%


Dark Rye Flour - Bob's Red Mill


He also told me that the if we want a full bag - the Bob's Red Mill comes in 25 lb and will receive 5% off the price for full bag purchase. The ADM flours are 50 lb bags and the price is the same as if buying by the pound in bulk section - just more convenient if using large amounts.


Has anyone used the ADM flours? http://www.adm.com/en-US/products/food/flour/Pages/default.aspx


Deanne

wutan's picture
wutan

Russian Super Culture

 


As much as I care about the women who shares my kitchen she has tested the bonds of our relationship like nothing in the past twenty years. One morning while waiting for coffee she nonchalantly stated that she threw out the slimy, white stuff in the fridge.  I said what?....she said.... you know the stuff in the container with the orange lid?..... I said.... my sourdough mother that I've kept alive for over year that provides your morning toast? She said oops.... I guess I should have asked you. To say the least "woe was me" and (wife) was sentenced to two weeks of store bought bread.


After recovering from the loss of my old friend  I purchased a Russian culture from Sourdoughs International and built up a new mother. The new stuff is quick and while it produces adequate SD bread it proofs so fast that my baking habits needed adjustment. With my old yeasty friend first build was usually 3-6 hours (85 F) with the second at 12 hours (75F) and the final at 2-3 (80F) hours. I know the times are off but my loaves were nicely proofed had awesome oven spring were golden brown tasty and sour. The new Russian culture is now heading into hooch at 12 hours, I tossed the first batch and tried a second which proofed the same way. With all that said is anyone using a Russian culture from SDI and what are your results??  The culture also has a very unique SD aroma which is nothing like my little friend from last year. Could anyone using the SDI Russian culture please share their experience with it..


 


 

gothicgirl's picture
gothicgirl

Chipotle Gouda Cornbread

Posted on 5/26/09 at evilshenanigans.com


Do you impulse buy?


 Chipotle Gouda Cornbread


I do.   My impulse buys are most often food related.  Last week I discovered a really great local cheese shop in Dallas and I could not help but go in and shop.  I got some terribly expensive, and very tasty, sea salt caramels, some disappointing dark chocolate, and two superb cheeses.  One was a sharp cheddar made in Texas, and the other was a raw milk Gouda, also made in Texas.


Chipotle Gouda Cornbread 


The cheddar has been easy to use in sandwiches, egg dishes and such.  The Gouda was different.  I had picked it on impulse with no plan for it.  So, I had a think and decided to add it to some cornbread along with some extra spices, and some left over buttermilk.


 Chipotle Gouda Cornbread 


The texture is soft and creamy, there is a slight smokey flavor followed by a gentle spice, and it is some of the best cornbread I have ever had.


Chipotle Gouda Cornbread  Yield 18 muffins or 1 - 9″ round loaf


5 oz all-purpose Flour
5 oz corm meal
1 1/2 oz sugar
.5 oz baking powder
.75 oz non-fat dry milk
4 oz Gouda cheese, shredded
1 teaspoon dry chipotle powder
1 teaspoon chili powder
1 egg, beaten
9 oz buttermilk
.5 oz honey or corn syrup
6 oz butter, melted


Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.


 Chipotle Gouda Cornbread Chipotle Gouda Cornbread


In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined.  Add the cheese and stir to combine.


Chipotle Gouda Cornbread 


In a separate bowl mix the egg, milk, honey or corn syrup, and butter. 


Chipotle Gouda Cornbread 


Make a well in the dry ingredients and pour the went into it.  Fold the mixture gently, mixing until the dry ingredients are just moist.  Do not over-mix.


Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.


Chipotle Gouda Cornbread 


Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.


    Chipotle Gouda Cornbread 


Allow to cool in the pan for 3 minutes before turning out of the pan.


Chipotle Gouda Cornbread


Serve immediately.


Chipotle Gouda Cornbread


 

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