The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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jsk's picture
jsk

Anis Bouabsa's Baguettes

Fot quite a while now I was working with whole grain doughs producing flavorful breads with strong aromas from the various flours. A few days ago I decided to bake a proper baguette after seeing the beautiful baguettes you TFL members are showing here.


I have never made a baguette in my life but have read about it quite a bit. So I searched TFL and found dozens of recipes but I rememberd that I wanted to give Bouabsa's baguettes a shot back then so I went for it. It was my first time using the strech and fold in the bowl technique wich I found very easy and effective.


I used 94% AP flour and 6% whole rye as I was stuck without additional AP flour. I increased the hydration accordingly to 78% as I wanted to preserve the texture of the dough. I also added a final fold on the counter after the 3 S&F in the bowl as I felt the gluten was not developed enough.


The dough was retarded for only 16 hours because of my working schedule. Shaping was done by Hamelman instructions in "Bread" and the baguettes were proofed in a couche for an hour.


Anis Bouabsa's Baguettes:


 


Crumb:


 


The results were very good. The taste was sweet with a great arome of fermented flour. The baguettes were eated warm with a variety of cheeses. Delicious!


Have a Good Week!


Jonathan.


 Submitted to YeastSpotting.

GloriouslyHomemade's picture
GloriouslyHomemade

Sourdough Conversion - check math please?

Hi there!


I have a few recipes that call for 166% hydration starter and mine is 100%. I've done some math and logic. Could someone please check them both for me?


 


* 166% hydration starter = 100 units flour + 166 units water = 266 total units.


* Say I need A grams of 166% hydration starter in the recipe.


* A/266=X, with X being the weight per unit


* Since 100% starter has 100 units of flour and 100 of water, I'm short 66 water units. So, I need to add more water to the recipe as follows:


additional water needed = X * 66 units.


 Comments? :-)

purpleronie's picture
purpleronie

Using fridge with dough

Hi,


I am shortly going to be running a small scale trial of breads and pastries for a visitor centre cafe on the island where I live. I am a home baker, and have tried various recipes, and catered for functions where I have baked repeated batches of dough so they are all ready to go in the oven one after the other. I know you can put dough in the fridge overnight, and then remove it in the morning, and leave for couple of hours before its ready for baking.


What happens if its not left long enough to warm up?


Do I need to let it warm up, then seperate, shape and proof again before baking?


How can I deal with a bigger quantity of dough that needs to be baked at different times? for example, if my oven holds 6 loaves on the top shelf, can I remove the dough from the fridge, let it stand, seperate it and leave some standing at room temperature while the first lot is shaped and baked?


And is it possible to bake bread on both shelves of a domestic electric oven at the same time if you rotate them?


I know my setup is far from ideal, but we have no bakery on the island, only shipped in steam baked sliced sh*te so there is a real need for something. If I can survive the 3 months trial, I will have a better idea of what sells and can use that to try and obtain funding to set up with better equipment. Until then its hand mixing, and domestic ovens all the way!


Any help on this matter would be much appreciated.


Ronie.

copyu's picture
copyu

Super Sourdough?

It's just turned 2:00am where I live, but I found this before heading to bed. I am too sleepy to read it all AND check the sources...if any...


http://www.sciencedaily.com/releases/2010/03/100321182911.htm


Interesting? Any comments?


I hope this isn't wasting anyone's time. I'm going to bookmark this link and go to sleep. Please enjoy the article if you're in another time-zone.


Cheers,


copyu 

rolls's picture
rolls

If you could choose just one bread book to buy, which one please??

Hi everyone, I currently have:


The Bread bible by Rose B


The Italian Baker Carol Field


foccacia  Carol Field


100 breads  Paul Hollywood


Cordon Bleu: Bread


and jus some miscellanious small books etc


I jus want to get one bread book, as I really have too many cookery books, so from your experience which one do you think?


Thanks heaps :)


 


 

nicodvb's picture
nicodvb

My rye schrotbrot

Recently I received a lot of cracked rye (actually I hoped it would be a batch of rye chops, but unfortunately it's not the case...).


I put it immediately to work to prepare my preferred rye bread, something in between frisian rye and this one done from my friend Gi.


 


The night before I prepared a soaker with:


-320 gr of cracked rye (there are a lot of barely broken berries and some very coarse flour)


-80 gr of old bread broken dried in the fridge  and broken in the mixer


-340 gr of boiling water


mixed very well, but quickly, and left to rest in a closed plastic container enveloped in a pile.


At the same time I would have generally prepared prepared a poolish with


-200 gr of dark rye flour


-170 gr of warm water (40°C)


-10 gr of rye sourdough


but this time around I prepared (1 day in advance) a three-stage leaven as in my post of Detmolder rye. For this kind of bread a three-stage is not necessary, but I tought I should mention it for the chronicle. Total hydratation is the usual and magical 85%.


 


After 12 hours I mixed the two compounds and added 12 grams of salt, kneaded well and put the dough in a 12 inches plum-cake form, left to ferment for threee hours at ~28°C. This kind of douh doesn't rise a lot, generally never more than 1/3 in height, but the acidity developed will improve the flavour of the bread and protect it from molds.


 


I cooked the bread totally enveloped in aluminum foil (3 rounds) at 120°C for 10 hours, then I put the bread in a linen sheet and waited 2 days before cutting it.


The taste is fantastic, sweet and sour with a remarkable caramel intensity; moreover -and contrary to my previous long bakes- there's something remembering a faint taste of liquor that I never tasted before, it's totally new to me.


The crust is absent and the crumb is moist as it should be. Contrary to most my other breads it dosn't even crumble when sliced thinly.


 


I also noticed that when sliced in advance the taste seems to improve sooner and seems to get sweeter in shorter time. Does it make any sense?


 




 

nicolesue's picture
nicolesue

Baking Stone - How to Transfer?

Hi,


I've recently purchased a ceramic pizza baking stone. What's the best way to transfer the bread dough (like a boule) to the baking stone while it is pre-heating inside the oven. I don't have a peel.


At the moment, I proof my dough on a thin silicon mat. Prior to baking, I'll remove the baking stone from the oven, and slide the whole thing (silicon mat and dough) onto the baking stone, before putting it back in the oven again for baking. I do not remove my silicon mat until the baking is complete.


Will i lose significant oven spring by using a thin silicon mat on top of a pre-heated baking stone the whole time? Am I rendering the baking stone ineffective by doing so? Let me emphasis the silicon mats I'm using are pretty thin (similar to parchment paper), and definitely not as thick as SILPAT.


As always, any advice and help is welcome. Thanks.


Sue


 


 


 

saltandserenity's picture
saltandserenity

A White Bread Makeover - From Drab to Fab!

I gave Peter Reinhart's White bread a bit of a makeover.  Check it out!


http://saltandserenity.com/2010/05/18/40-white-bread-makeover-from-drab-to-fab/

dmsnyder's picture
dmsnyder

Fettuccine with Turkey Sausage and Kale

 


When I blogged on my last weekend's baking, I threw in a photo of the pasta batch I had also made. Well, the pasta generated as much discussion as the breads … maybe more. So, I thought I'd write up the pasta dish we had for dinner tonight. (I know it's not bread, but I hope it's okay to post it on TFL anyway.)


Fettuccine with Turkey Sausage and Kale


I use Marcella Hazan's recipe for fresh pasta. It calls for 2 large eggs and 1 ½ cups of AP flour. I used Caputo tipo 00 Italian flour and found I had to add a couple tablespoons of water for the dough to come together.


I mix the dough in a food processor. It ends up in the bowl like coarse cornmeal, but, when pressed together and kneaded, it forms a firm dough. I roll the dough into a log, wrap it in wax paper and refrigerate it for at least 30 minutes. This works like an autolyse to evenly hydrate the flour.


I then divide the dough log into 4-6 equal pieces with a sharp knife and make pasta sheets with an Atlas, hand cranked pasta machine. After drying these for a few minutes until they are leathery, I cut them into the desired widths with the Atlas attachment. If the dough is sticky, it should be dusted with flour before cutting. The cut pasta is then dried completely (12 hours) before placing in plastic bag for storage. If completely dried, it will keep at room temperature for months. When rolled to the thinnest setting, this cooks in a couple minutes, tops.



The sauce comes from the March, 2006 Gourmet Magazine. It can also be found on Epicurious.com here.


I make my own turkey sausage, using a recipe for home made Italian Sausage, substituting ground turkey thigh meat for pork shoulder. Here's my recipe for the sausage:


This is the original recipe scaled down for 1 lb of meat and with my notes in italic:



1 lb. ground pork shoulder. I use ground turkey or chicken dark meat.


1 clove crushed garlic.


¼ cup cold water. Omit if using ground poultry.


1 tsp salt


¾ tsp ground black pepper


1 tsp fennel seeds (preferably ground)


1 T grated pecorino romano cheese. I use parmesan.


1 T chopped Italian parsley


¼ tsp red pepper flakes (Optional)


Mix all ingredients together.


This freezes well. It is wonderful in sauces for pasta and on pizza.



Since Kale is unfamiliar to many, a few words about it seem called for. Kale is a green, leafy member of the cabbage family. It has been cultivated in Europe as long as history has been written. I have read that it was among the most common vegetables eaten in Europe prior to the late Middle Ages. It has many nutritional virtues, including powerful anti-oxidants and lots of vitamins and minerals. (For more information, see Wikipedia on Kale.)


Recipes using kale generally neglect the basics of preparing it for cooking. It has a fibrous central midrib that is not edible. After washing, the edible leaf is cut away from the midrib. The kale is often parboiled before adding it to the rest of the ingredients.



Kale, washed before removing stems



I cut along each side of the central stem with a sharp paring knife, then pull the stem free



Kale after removing the stems


So, with that introduction, here is my version of the recipe for Fettuccine with Turkey Sausage and Kale (Note: This recipe serves 4 as a main course):



3 tablespoons olive oil


1 lb turkey Italian sausage, crumbled


1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped


1/2 lb fettuccine


2/3 cup home made chicken broth


1 oz finely grated parmesano reggiano cheese (1/2 cup) plus additional for serving


Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned and no longer pink inside, 5 to 7 minutes.


Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain.


Keep the cooking water in the pot and return it to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.


While pasta cooks, add kale to sausage in skillet and saute, stirring frequently, until just tender, about 5 minutes.



Sausage and Kale, at this point in the recipe


Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.


Serve immediately, with additional cheese on the side.





Buon appetito!


David


 


 

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