The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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colmin's picture
colmin

Cleaning Grinder Millstones

I just got a used Marathon Uni-Mill grinder, and when I took it apart to clean it thoroughly, I found old, hard layers of dust caking the stones. How do I get these clean? Do I have to send them somewhere to have them dressed (is that the term?)? Thanks!

CaptainBatard's picture
CaptainBatard

Sourdough Seed Bread

When my sister-in-law invited me up to NY for Thanksgiving diner for family and friends...I thought to myself...oh S--- I am going to get stuck in traffic for hours...and then she said and bring one of your breads. OK....my first thought was to make the very festive two tier Celebration Loaf with nuts and cranberries. It would make a nice centerpiece for the table and be very festive. When I thought it out....I needed a bread I could retard overnight and throw in the oven first thing in the morning so I could leave before noon on Wednesday to run the gauntlet to the city. Since I had only one chance to get it right... the bread had to be reliable, stay fresh for a few days and make a good a sandwich. The choice was a real no brainer..... Hamelman's Sourdough Seed Bread....the tastiest, most reliable bread you ever want to make. If you have never made this bread before...you must try it...it will become your favorite too...




This is being sent to Susan at  Wild Yeast for  Yeastspotting

doublelift08's picture
doublelift08

Beautiful Video on Youtube

I watchd this video and almost wept from its beauty.. maybe it should go in the video section but i was having trouble figuring out how to post it there... TFL moderators- do what you will. :-)


 


http://www.youtube.com/watch?v=u4RiJs1a92U

salma's picture
salma

Rosemary, Salt Rolls baked in skillet

HELP!  I recently made these Rosemary, Salt Rolls, pull apart baked in a skillet.  My hubby loved them and now I cant find them.  I dont remember the author Im sorry.  Anyone remember?

KenK's picture
KenK

Converting straight dough to preferment

I'm thinking about trying a couple of the roll recipes I make with a preferment instead of mixing all at once.


They both have dry milk and butter, one has potato buds.  What about taking a third of the flour (4-5 ounces) and making a 100% poolish that works overnight?  This obviously works well with lean dough.  Any problem with the enriched doughs? 

KenK's picture
KenK

Thanksgiving rolls left over?


I made a batch of rolls last night and they didn't come out very well. I made the dough way too dry and couldn't correct it.  Well, tonight as I was getting dinner ready I thought I should make my wife a treat.  She has picked up a bug somewhere and feels crummy.  As I have a good bit of bread in the freezer, bread pudding came to mind.


I sliced two of the sub-standard rolls into eighths, without going through the bottom.  Poked some walnuts down in the cuts, poured a mixture of egg, milk and brown sugar over until the rolls couldn't soak up anymore.  Put a pat of butter on top and baked at 350 in a water bath.  They were delicious.


I remade the rolls tonight and they came out great.  The smell is incredible.  Very rich and almost cheesey with all the butter and potato.


This is the KA recipe for "Soft Dinner Rolls" by the way. 



I fear my wife is going to be too sick for us to go to her father's house so we may be eating plenty of leftover rolls the next week.

DarkNova's picture
DarkNova

Orange Juice in Bread?

Hello,


 


I recently started baking out of Reinhart's "The Bread Baker's Apprentice" and am looking for some advice. I'd like to make his Cranberry-Walnut Celebration Bread (page 154) but I do not have any orange extract or zest. The recipe calls for 1 1/2 TB orange extract.


 


The recipe also calls for 1/2 C buttermilk or milk, and 1/4 - 1/2 C water. I'm thinking that I can substitute some of the water with orange juice to impart the orange flavor, but I do not know how much I should substitute. I'm also not sure if the acid in the orange juice will cause problems, and if I should use some baking soda to neutralize the acid? Thanks for any help.

amazonium's picture
amazonium

Panettone- the quest continues!

Okay, so maybe I am a little OCD when it comes to baking. I am trying ANOTHER recipe for panettone. This one is from King Arthur's website and with a little tweaking that I did it looks promising. Actually it is baking as I type, and yes, I am at work- slow day...The recipe is made with a biga, which should give lots of depth of flavor. I made the biga yesterday and got up at 5 this morning to make the final dough. I added 8 oz. of butter instead of the 4 oz. that the recipe uses. Why? Because I am just coming off a brioche binge- lol. Seriously, I know the butter will add flavor and tenderness. The recipe says to add the butter at the beginning but I made sure I had good gluten formation before I slowly added the butter, letting each piece be totally worked in before adding more. The result? A glossy, silky beautiful dough that is rising like crazy in the oven! And it looks like the recipe makes a dough that is the perfect size for the panettone papers I have- woohoo! Also, I used the SAF Gold yeast and I think that made a difference as well. This is my first experience using it. I was worried that perhaps my overly-drunken homemade fruit mixture might affect the dough in a negative way- nope, apparently the dough loves it. So in 30 or so minutes I will know how the outside looks. I will try to get my camera from home and take pics before the loaf gets decimated.


Amaz the Happy Baker!


 http://hippolytacancook.blogspot.com/

DonD's picture
DonD

A Message of Thanks

In this season of Thanksgiving, I thought that it would be appropriate to give thanks to all the blessings that have been bestowed upon us.


As a first generation American, I feel blessed to be part of this great country and its diverse demography. To me, The Fresh Loaf Community is a microcosm of what this country is all about. The exchange of ideas, the help and encouragement from its members to each other is heartwarming. It all helps us to become better bakers but more importantly to be better people. It is even more amazing that our Community has become a Global Community.


We would not have this forum but for the initiative and dedication of Floyd who has put in tremendous time and effort to maintain this site for all to benefit. I have come to admire and respect Floyd even more as I got to know about his selfless dedication to those less fortunate than us. So to Floyd, a heartfelt 'Thank You'.


Happy Thanksgiving to you and your Family as well as to the entire Fresh Loaf Community.


Don


Ps. Congrats, Floyd on The Fresh Loaf being included in Peter Reinhart's new book 'Artisan Breads Every Day'.

txfarmer's picture
txfarmer

Auvergne Rye Baguette with Bacon


 


This one is from "Local Breads", a book I have love/hate relationship with. All 4 recipes I've tried so far from this book have turned out beautifully, however, with so many errors, I have to do extensive research online before trusting a recipe from there, such a shame, I would've loved to bake more from it. This one is super delicious, how can it not be, since bacon makes everything better, not to mention the already delicous baguette!


 


I followed the recipe closely, except for two things:


1)I kneaded minimally (2 minutes with my KA at speed 4) after autolyse and did a couple of folds during bulk fermentation, while the recipe instructed to knead the dough a lot longer. I like open crumb for my baguette, so I didn't want to over knead.


2)I put in all of the starter build by mistake (195g rather than 125g), luckily I realized it early on, so I adjusted water, everything ended up OK. With the extra starter, I did manage to get 4 baguettes, each about 310g, while some other posters have mentioned that they could only get 3 of 360g ones.


I put the shaped dough in the fridge for 12 hours, took them out and left at room temperature for 75 minutes before slashing and baking. They had great oven spring and the slash opened up well:



And ears one can lift up with



Fairly open crumb with visible bacon bits



The bacon flavor permeate throughout the bread, the best part is the crust - extra crunch and fragrant with the bacon fat.We ate this one straight without anything else, so yummy!


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